Get ready to cosy up this winter with a mouthwatering mac and cheese recipe from the culinary genius himself, Reuben Riffel. As our featured star in this season’s issue, he elevates this classic comfort dish to new heights of deliciousness.
Butternut, sage and bacon mac and cheese
Ingredients
- 500 g butternut cubed
- Fresh sage leaves
- 120 g unsalted butter
- ¼ cup olive oil
- 1 teaspoon dion mustard
- ¼ cup cornflour mixed with ½ cup water
- Freshly grated nutmeg
- 200 ml cream
- 1 ¼ litre milk
- 1 ½ cups grated cheddar (I used a 6-month matured cheddar)
- 1 cup feta, cubed
- 1 bay leaf
- Freshly grated grana padano
- Smoked paprika
- 1 cup chopped bacon
- Salt and pepper
- 3 cups macaroni pasta or similar
Instructions
Cook the pasta, drain and keep aside.
Fry sage crispy in butter, remove from the pan, add a little olive oil and slow pan roast the butternut until caramelized. Season with a little salt.
Fry the bacon until crisp and drain away excess oil.
Meanwhile heat the milk, butter and cream, add bay leaf.
Add the cornflour water mixture whisk or stir until it thickens.
Add the cheddar and stir until melted and smooth.
Grate some nutmeg into the mixture and stir in the mustard. Season with salt and pepper.
Add the cooked pasta into a bowl, add the butternut, bacon, feta, sage and pour over the cheese sauce.
Stir until everything is nicely incorporated.
Add the cooked pasta into a bowl, add the butternut, bacon, feta, sage and pour over the cheese sauce.
Stir until everything is nicely incorporated.
Pour into a baking dish, sprinkle with grana padano and smoked paprika and place into your oven with the grill on until the top is nicely browned.
ALSO SEE: Reuben Riffel’s salmon sashimi, toasted sesame-ginger dressing and avo recipe
Reuben Riffel’s salmon sashimi, toasted sesame-ginger dressing and avo recipe
Feature image: Peet Mocke
